Homemade Cinnamon Butter Braid

I heart all things cinnamon and sugar. It’s a sickness really. We’re talking I walk by the Little Debbie Honey Buns in the grocery store and I’m actually tempted to buy them. Haven’t actually done it yet, but you get the picture.

Another thing I am constantly seeing, near the Little Debbie and Hostess snacks are those pre-packaged, processed braided cinnamon pastries. I have always wanted to make my own.

These are made with store bought puff pastry, but if you’re feeling ambitious by all means, make your own.

The puffy, flaky pastry filled with sweet cinnamon and sugar, and of course, lots of butter will steal your heart for sure. And it’s so pretty! It would be a perfect thing to bring to a brunch, or to make for Christmas breakfast or for any other special occassion. It’s so easy too!

In a saucepan over medium high heat, melt the butter. Add in the brown sugar and whisk, bringing it up to a boil. Let it boil for about one minute, remove from heat, and whisk in the cream. Add the baking soda and cinnamon and whisk until combined.

Spread out your puff pastry sheets on parchment-paper-lined sheet trays. Brush with a few tablespoons of milk (this is supposed to help act as a glue to keep the filling in). On the outside sections, cut diagonal strips that are about 1/2 inch wide. Cut small slits on the creases at the top and bottom of the pastry. Spread half of the filling in the center of each pastry sheet, leaving room on the ends. Fold the top and bottom of the pastry over the filling, and start folding the strips over the filling, alternating between the left and right side. Make sure there are no gaps. Cut the wings off the corners and pinch to seal. Press any seams together to minimize filling leakage.

Mix together egg and water and brush onto the top of the puff pastry. You could use the rest of the wash for scrambled eggs. Place the sheet tray in the oven, and bake for about 20 minutes until the top is browned.

To make the icing, stir together the powdered sugar, milk, and cinnamon until smooth. Drizzle over baked pastry and serve.

Here’s some pictures to explain the cutting/folding process. ** Make SURE you assemble this on your parchment paper, on your cookie sheet. Otherwise you’ll have one hell of a time trying to lift your braid neatly onto the cookie sheet without warping it. Trust me, I know. **

It’s already folded in thirds, so unfold it, and cut 1/2 inch strips diagonally on the sides. Also cut little slits in the fold creases at the top.

Pour your filling onto the middle section and fold the top and bottom over the filling.

With your first full strip, start folding over the middle, alternating between left and right. Fold tightly and be sure there are no gaps. Gaps=places where the awesome filling can escape. Bad news.

When you’re finished folding, it should look like this:

Next you’ll want to trim the wings off and seal (pinch) the edges. Try to press together any pastry pieces, especially at the top and bottom. Then it’s ready for the egg wash and the oven.